I have to go on a short business trip in the near future. Because I'm a homestay host to two international students attending Skagit Valley College, I must prepare dinners in advance of the trip. I have it easy because one guy likes everything and the other guy's favorite dinner is pork ribs. Monday I roasted two slabs of ribs. One was to eat and the other to freeze. I use a spice rub recipe from Jane Butel's "Southwestern Kitchen" and then roast them for 45 minutes at 450. I like them just like that but sauce is OK too.
The dish I made tonight is a Korean chicken dish. I marinate chicken thighs in soy sauce, ginger and garlic for an hour. In the mean time I make a sauce of chopped onions, Korean pepper paste, sugar, vinegar, ketchup (?!) and hot sauce. Brown the chicken and then add the sauce. Cook until done. Not too hard but the result is wonderful. I chill, defat and then freeze. This comes from "A Korean Mother's Cooking Notes" by Chang Sun-Young. I use her recipes a lot.
I'll be happy to provide either recipe.
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